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Chef Robert Belcham of Campagnolo Vancouver - Organic Ocean Wild Haidacore™ Tuna Pro Tips

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Chef Robert Belcham of Campagnolo Restaurant Vancouver with excellent advice on handling Organic Ocean Wild Haidacore™ - Sashimi Quality - Tuna. 

https://www.campagnolorestaurant.ca/

 

 

More on Organic Ocean Wild Haidacore™

As they are brought on board, the fish are immediately bled and chilled prior to being blast frozen at sea. Once landed, the whole fish is hand cut into loins which are trimmed and then individually vacuum-sealed, all while completely frozen yielding a unique opportunity to thaw from the initial freeze. Available year-round, Organic Ocean Wild Haidacore™ loins provide for zero waste in your kitchen. Simply pull exactly what you need, thaw in your refrigerator, and rotate inventory as required. The sashimi-grade Haidacore™ loins are a rosy pink that turns ivory when seared and have a more delicate and melt-in-the-mouth flavor than the ahi (yellowfin and big eye) tunas.